1 pk Ladyfingers (3-oz pkg)

1 c Sugar

1/2 c Water

8 Egg yolks

1 lb Semi-sweet chocolate

- melted 1 c Whipping cream; whipped

Fresh cut peaches, apricots Pears, strawberries, Raspberries, papaya and kiwi 1/4 c Apple jelly, melted

Separate ladyfingers and line bottom and sides of 9-inch charlotte mold or bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2 minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup. Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger- lined pan to within 1 inch of rim. Chill until set. When ready to serve, remove cake from mold. Fill top of cake with fruit, then brush fruit with melted apple jelly. Created by: Le Petit Four, Los Angeles (C) 1992 The Los Angeles Times